Gingerbread Squares with Cream Cheese Frosting

  • Level: Easy
  • Total: 1 hr
  • Prep: 15 min
  • Inactive: 10 min
  • Cook: 35 min
  • Yield: 24 squares
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Ingredients

1 stick (1/2 cup) unsalted butter, melted and cooled, plus softened, for greasing pan

1 1/2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

2 1/2 teaspoons ground ginger

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon ground nutmeg

1 cup packed light brown sugar

1/2 cup molasses

1/2 cup sour cream

2 large eggs

Cream Cheese Frosting, recipe follows

Cream Cheese Frosting:

Two 8-ounce packages cream cheese, at room temperature

1 stick (1/2 cup) unsalted butter, softened

1/2 teaspoon vanilla extract

Pinch salt

2 cups confectioners' sugar

Directions

  1. Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish. Line the dish with parchment paper, letting paper hang over the sides of the dish for easy removal of the brownies.
  2. In a medium bowl, whisk together the flour, cocoa powder, ginger, baking soda, cinnamon, allspice and nutmeg. In a large bowl, whisk together the brown sugar, melted butter, molasses, sour cream and eggs. Slowly stir in the flour mixture a little at a time, stirring just until no lumps or streaks remain. Pour the batter into the prepared baking dish.
  3. Bake until a toothpick inserted into the center of the gingerbread comes out clean, 30 to 35 minutes. Allow the gingerbread to cool in the pan 5 to 10 minutes, then remove by lifting both sides of the parchment paper. Place on a wire rack to cool completely.
  4. Once cool, spread with the Cream Cheese Frosting. Store in an airtight container for up 5 days. Cut into squares and serve, or give as gifts.

Cream Cheese Frosting:

  1. In the bowl of an electric mixer, combine the cream cheese and butter and beat until light and fluffy. Beat in the vanilla and salt. Beat in the confectioners' sugar a little at a time, beating until fully incorporated. Use immediately, or refrigerate up to 5 days.

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